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How do you make you steamed Dumplings?

I would like to make some steamed dumplings with beef or chicken or veggies but I just don't know how. Can anybody help me?

2 Answers

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  • 1 decade ago
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    Here is a recipe that i use:

    Steamed Dumplings

    Yields about 48 wontons

    INGREDIENTS:

    * 4 dried black mushrooms

    * 1 leaf bok choy

    * 1 green onion

    * 1 slice ginger

    * 1/2 pound ground chicken or beef

    * 1 tablespoon dark soy sauce

    * 1 teaspoon sesame oil

    * 1 teaspoon granulated sugar

    * Pinch of salt

    * 1 egg, lightly beaten

    * 3 cups oil for deep-frying, or as needed

    * 48 wonton wrappers, or as needed (found at any grocery store in produce section)

    * Water, as needed to seal filling in wontons

    PREPARATION:

    Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon.

    In a medium bowl, combine the ground chicken or beef with the dark soy sauce, sesame oil, sugar and salt.

    Add the lightly beaten egg and the vegetables. This is the wonton filling.

    Prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to seal (if you haven't made wontons before, see photo instructions on filling wontons)

    When wontons are ready, steam them in a steamer or if a steamer is not available then >>>> Use your biggest pot with a lid and put an inch or two of water in the bottom.

    Use empty tuna cans that you've removed both "lids" from and washed.

    Take alumnium pie pans and punch some holes in the bottom.

    Put a can in the bottom of the pan, put the pie pan on top and put the dumplings on the pan.

    If you want, but a tuna can in the center of the pie pan and stack another pie pan on top in layers.

    Once you've loaded the "layers" bring the water to a boil and put the lid on the pan and steam.

    Serve with Sweet and Sour Sauce or red rice wine vinegar

    enjoy! ^.^

    or you can make them totally by scratch

    Steamed Chinese Dumplings & Dipping Sauce (serves 4)

    Preparation time for this recipe is about 1 1/2 hours. However, dumpling filling and dipping sauce can be made ahead of time.

    Potsticker Dough

    1 1/4 cups all purpose flour

    1/4 cup cold water

    6 oz. boiling water

    1/4 tsp. salt

    1 tbs. all purpose flour

    Divide the flour into two separate bowls. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. In the second bowl, add the 6 oz. of boiling water and mix with a spoon until a dough forms.

    Place 1 tbs. of additional flour on a work surface. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.

    Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8's. Roll the pieces into a log and cut it into three, then roll the dough into little balls (use additional flour if necessary). In the palm of your hand, flatten the dough into 3 1/2 inch circles.

    Chinese Dumpling Filling

    1 lb. ground chicken or beef

    3 tbs. minced scallion

    1/2 tsp. grated ginger

    1 1/2 tsp. dry sherry

    1 tbs. soy sauce

    1 tbs. sesame oil

    1/2 tsp. salt

    In a medium sized bowl, combine the ground chicken or beef, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.

    Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.

    Fold the two corners located at 9 and 3 o'clock to the center at 12 o'clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with oriental dipping sauce.

    Oriental Dipping Sauce

    1/2 cup soy sauce

    1 tbs. sesame oil

    1 tbs. minced scallions

    1 tsp. minced garlic

    Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly. Place the dipping sauce into a serving dish.

    Drizzle the dipping sauce over the hot steamed dumplings before serving.

    Good Luck and Happy Eating !!!

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  • 1 decade ago

    no idea, i buy it from a local chinese store

    yum!

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